Description
Learn to make the perfect vegan meringue using aquafaba—the liquid from canned chickpeas—as a plant-based egg substitute. This recipe guides you through creating both soft meringue toppings ideal for pies and crisp mini meringues or pavlovas. Whip up light, fluffy, and sweet meringue without any eggs, perfect for vegan desserts.
Ingredients
Meringue Base
- 200 ml aquafaba (liquid from one can of chickpeas or garbanzo beans)
- 1/2 tsp cream of tartar
- 270 g powdered sugar (roughly 2 1/4 cups)
- 1 tsp xanthan gum (a plant-based thickener made from fermented sugar)
- 1/2 vanilla pod (seeds scraped from inside the pod)
Optional
- 2 Tbsp lemon zest (for garnish)
Instructions
- Whip Aquafaba: Pour aquafaba into a deep mixing bowl or the bowl of a stand mixer. Add cream of tartar. Using an electric hand mixer or stand mixer with a whisk attachment, whisk on medium speed for 3 to 5 minutes until the mixture begins to foam. Then increase the speed to high and continue whisking for 5 to 10 minutes until stiff peaks form.
- Add Sugar and Flavorings: Gradually add the powdered sugar, one tablespoon at a time, while continuing to whisk into a stiff meringue. Add vanilla seeds and xanthan gum and whisk for an additional 30 seconds to fully incorporate.
- Prepare Soft Meringue Topping: Preheat oven to 325ºF (163ºC). Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe the meringue evenly over the pie filling, covering it completely. If you don’t have a piping bag, spoon dollops with a spatula or large spoon to cover the pie filling to the edges.
- Bake Soft Meringue: Place the pie into the oven at 325ºF and bake for about 18 minutes or until the meringue is lightly golden brown. Remove from the oven and allow the pie to cool on a rack for 20 to 30 minutes. Sprinkle with lemon zest if desired.
- Prepare Crispy Meringues (Mini Meringues or Pavlova): Preheat oven to 250ºF (121ºC). Use the same piping or spooning technique as for the soft meringue, shaping mini meringues or pavlovas on a baking sheet lined with parchment paper.
- Bake Crispy Meringues: Bake at 250ºF for 50 minutes to 1 hour until the meringues are dry and crisp. Remove from oven and cool completely before serving.
Notes
- Use aquafaba from canned chickpeas for best results; homemade aquafaba may vary in consistency.
- The cream of tartar stabilizes the aquafaba, helping it to whip up properly.
- Xanthan gum helps to give structure and improve texture, but can be omitted if unavailable.
- For crisp meringues, ensure to bake at a low temperature for a longer time to dry them thoroughly.
- Store leftover meringues in an airtight container to maintain crispness.
- The recipe yields a vegan alternative to classic meringue, suitable for various dessert applications.
- Prep Time: 10 minutes
- Cook Time: 18 minutes to 1 hour (depending on meringue type)
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
